Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 4 skinless, boneless chicken breasts
- 1/4 cup fresh rosemary, finely chopped
- Buns or bread of your choice
- Marinade:
- 1 cup chopped fresh parley
- 1/4 cup canola oil
- 1/4 cup light beer
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Dressing:
- 4 tablespoons mayonnaise
- 2 tablespoons capers
- 1 tablespoon olive oil
Preparation:
Pound chicken breasts to a uniform 1 inch thickness. Cut each breast into two equal parts. Combine marinade ingredients together in a nonreactive bowl or resealable bag. Add chicken pieces and set aside for one hour.Remove chicken from marinade, drain and coat with chopped rosemary. Set aside for about 30 minutes. Preheat grill. Meanwhile combine mayonnaise, capers and olive oil. Mix well. Place chicken pieces on grill and cook for about 5 to 6 minutes per side or until done. Remove from grill and assemble into sandwiches with dressing on top.
